Ryan Pera, Agricole Hospitality - Recipe for Success

Ryan Pera, Agricole Hospitality

Chef Ryan Pera first appeared on the Houston food scene in 2003 as Chef de Cuisine at the Four Seasons Hotel Houston under the critically-acclaimed Chef Tim Keating. Ryan next became the Executive Chef at the celebrated 17 Restaurant in the Alden Hotel, where his food was the "must have" meal for anyone in the city who enjoyed fine dining. Pera's modern American menu, with its richly-layered global flavors, was praised by the Houston Chronicle's restaurant critic Alison Cook for its clean style, "spot-on" execution and "ideas that are as interesting as his palate."

Given his pedigree, no one should have been surprised. After graduating from the University of North Carolina at Chapel Hill with a degree in anthropology, Ryan moved to Manhattan to pursue his passion for cooking. He trained in the traditional European style of apprenticing, working with culinary luminaries that include Chef Sottha Khun at the four-star Le Cirque and Chef Jonathan Waxman at Washington Park, where Ryan was sous chef.

While he honed his skills, his palate and his commitment to seasonal, local ingredients in New York City, it was in Houston that he found his culinary voice. Ryan explored the Asian markets and the ethnic restaurants for which Houston is known, shopped at the burgeoning farmers markets, and experimented with the region's rich array of flavors, working each into his classically trained palate to develop his own signature style.

Most recently, Pera has discovered an interest in and affinity for the craft of butchering, charcuterie and salumi. Ryan's mastery of all things cured, hung and stuffed into sausage casings will be front and center at Revival Market, which will showcase Charcuterie, Salumi and Deli in forms both traditional and cutting edge, made with all natural meat from his partner's Revival Farms. Houston will also reap the reward of that time spent with his Dad learning to make vinegar, pickles and wine -- Ryan plans to have a seasonal repertoire of house-made staples for the home cook's larder that includes stocks, sauces, pickles, jams, and preserves, to be sold under the Revival Market label.

2018 Chef of the Year
Kevin Naderi, Roost

Chefs Advisory Board

Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.

These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Get in touch and get started today!

The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.